An Imperfect Pickled Carrot Salad


It’s reported that between 30 - 50% of carrot crops never leave the farm gate simply because they can look a little wild and extra curvy. They are still packed full of flavour and perfect for making great salads.Macerating (or fast pickling) is a great new way to enjoy them and trending with the foodies. Try making this deliciously imperfect salad at home. Scroll to the bottom to watch the creator Alex Kearns of the Glebe Point Diner make the salad.


    • 250g imperfect carrots
    • 1 tbsp sugar
    • 1 tsp salt
    • 1 bunch mint
    • 1 bunch dill
    • Goat’s fetta
    • Handful of walnuts
    • 1 tbsp red wine vinegar
    • Olive oil


    1. Select an assortment of curly misshapen carrots. Peel and slice lengthwise to make them about the same size. Any small carrots can be used whole. Place carrots, sugar and salt in a bowl and mix. Allow to sit for 30 mins. Taste the carrot juice and if it is too sweet or salty rinse under water.
    2. Toast walnuts in a hot dry pan for about 5mins. Then set aside to cool.
    3. Combine carrots and herbs in a bowl, drizzle over vinegar and lots of olive oil. Top with crushed walnuts and goats cheese and your ready to eat. Serves 4.

    Recipe by Alex Kearns.

    Ingredients for An Imperfect Pickled Carrot Salad

    Dill (bunch)

    $2.99 ea

    G Grinder Sea Salt 95g

    $3.49 ea

    Csr Brown Sugar 500g

    $3.29 ea

    Golden Shore - Sugar White (1kg)

    $1.99 ea

    Maggie Beer - Red Wine Vinegar (375mL)

    $10.49 ea

    Mint (bunch)

    $2.99 ea

    Colavita - Extra Virgin Olive Oil (500mL)

    $10.49 ea

    The Market Grocer - Walnuts (250g)

    $9.99 ea

    Goat Cheese - Pico Affine (100g)

    $10.69 ea

    Goat Cheese Le Jack 110g Yarra Valley Dairy

    $10.69 ea

    Lomondo - Extra Virgin Olive Oil (500ml)

    $20.99 ea